or chocolate to add some color and pizzazz to your board. These add-ons also help balance out the meaty, salty and rich items.
Here’s what you do:
When it comes to arranging your charcuterie board, there's no right or wrong way. But the ones that are sure to wow will have a variety of color, texture, flavor and a stylish presentation. For guidance, here are some suggestions:
1. Start with your cheeses. They're the biggest ingredient and need the most space.
2. Next, add any bowls or jars. Make use of small bowls, jars or ramekins for olives, jams, etc. to create height and a more organized spread.
3. Next, add your meats. You can fold them into half circles, roll them, or make them into flower shapes. Fit them into the spaces between your bowls and cheeses.
4. Add your crackers and breads. If you don't have enough room, you can put them in a bowl or on another small board next to your charcuterie board. Otherwise, spread them into the nooks and crannies that are left.
5. Fill in spaces with your extras. A handful of nuts or a few grapes here and there help add color and texture to your board.
Trust your artistic instincts when putting together your charcuterie board.
If you're struggling, though, Google a few pictures and try to copy what you see. Don't stress about it. The most important thing is that you have fun.
Whether you use your charcuterie board as an appetizer or a main dish, it's sure to be a hit at your next party or get-together. So, invite some friends over, break out the meat and cheese, and enjoy a fun evening together charcuterie-ing!
Figuring quantities
"How much should I make?" you ask. That depends. How big are your appetites? What time is your function? Are you serving anything else along with your charcuterie board?
If you’re serving charcuterie as a party appetizer, stick to
about 2-3 ounces of meat and cheese (total) per person. If your charcuterie board is the star of the show, double the amount to about 4-6 ounces of meat and cheese (total) per person and serve it with plenty of bread. You may need to employ a little guesswork here, but to be safe, lean on the heavy side. It’s always best to have leftovers rather than not enough. Most cured meats and cheeses last up to two weeks in the fridge too.
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